Send hints & tips anonymously for FREE!

I had to share this with you all. I found a site where you can ANONYMOUSLY send hints and tips, you know like “keep your music down at night” and “wear deodarant during carpool” for FREE! It’s hilarious and fun. There is something for everybody and it’s organized in categories to find what you are looking for easily and quick.

You can have them delivered to their cell phone or email. The site is always updating with new stuff and now you can even choose the tips you want paired with the hint you chose.

The site is www.hintlibrary.com Check it out if you get a chance!

Blog’s Demise

I will not be adding any new posts for quite awhile. I have too much on my plate and have to cut something, unfortunately I have not been able to devote the time I once thought I could to make my blog’s successful, so they are being cut. I am going to leave this one active to share the recipes I have already posted.

Thank you for your support. Please take a moment to look at my other published pieces and watch for my name on bookshelves in the future!

Eggs Benedict

Happy Father’s Day! It hasn’t been too bad in our house. The kids and I (well, I…) made eggs benedict for a special Daddy’s Day breakfast. I made some bacon to go with it. Traditional Eggs Benedict has canadian bacon and a poached egg. I took the easy way. And, yes, I used Hollandaise from a mix.

I fried some ham, toasted some crusty sour dough bread, fried some eggs and put it all together. Yum!

Thanks for joining us for a special breakfast and see you around the table next time!

From a Box…

Well, everyone does it…I fed the family from a box…I know…I know. It’s a terrible thing. But, it was actually pretty good and low in calories. It was one of those Hamburger Helper ones with everything in it. The Cheesy Taco Rice or something like that. Then I just boiled some corn on the cob and served the rice with sour cream, salsa and shredded cheese.

Quick and easy are my motto’s!

Thanks for having Dinner at The Hampton’s and see you around the table next time!

Open Kitchen Night

You all know this one…too many left-overs = make it yourself! Night off for mom, yay! Tune in tonight for spagetti and meatballs with garlic bread.

Steak Night

There is barrage of left-overs taking over my refrigerator, so it was time for a left over refresher. I am warming up left over rice right now and will make it more enticing the second time around with a little cheddar cheese on top. Left over green beans and I seared, then roasted a little steak that was left from the flank steak I made the other night.

Tomorrow I declaring it Open Kitchen/Left Overs Night. There is a pork chop, jambalaya, and southwestern noodle bowl all left in the fridge. So, tomorrow, I get the night off and the family fends for itself.

I will also be making a sweet treat tomorrow for a Relay for Life Dessert Night to honor the cancer survivors and their caretakers in my community. Tune in for the recipe tomorrow.

As always, thanks for having Dinner at The Hampton’s and see you around the table next time!

Curry Turkey Burgers

Tonight was turkey burgers with a kick and wild rice. The wild rice was just from a box, no biggie there, you can choose any side to go with this dish.

Turkey Burgers

What You Need:

• 1/2 c. mayo
• 2 t. curry powder
• 1 lb. ground turkey breast
• 2 oz. feta cheese w/ tomato & basil, crumbled
• 4 Greek pita flat bread
• Red onion slices
• Spinach
• Feta Cheese

What You Do:

Heat broiler. Mix curry powder with mayo and set aside. Combine turkey, 2 T. of curry-mayo, feta, 1/4 t. salt. Shape into four patties. Broil 4 inches from heat for 11-13 minutes, flipping once. Spread curry-mayo on bread, add a patty, onion slices, feta and spinach.

Hope you enjoy, we did! Thanks for having Dinner at The Hampton’s and see you around the table next time!

The Great American Bake Sale

I wanted to share with you all the Great American Bake Sale, an event by Share Our Strength, an amazing organization to help feed hungry children right here in the U.S. I signed up today to have my own bake sale and am excited to help.

I will be having my first bake sale this Saturday during my yard sale, but also have an online bake sale going and would be honored if you went to my site and donated. Thank you for taking the time.

Lemon Pepper Turkey Tenderloin, Roasted Red Potatoes & Roasted Cheesy Zucchini

Tonight’s dinner was the success I have been waiting for all week, and with turkey, nonetheless. My husband is not a fan of turkey and doesn’t eat it outside of Thanksgiving with a mountain of mashed potatoes and gravy-the odd fellow I call my spouse doesn’t even like REAL mashed potatoes, he prefers the potato flakes, but that is a whole other issue, my friends and fellow foodies. I must say, he is a work in progress.

On to the meal…

What You Need:

• Lemon-Pepper Turkey Tenderloin
• Red Potatoes
• Zucchini
• Garlic Pepper
• Olive Oil
• Paprika
• Salt

What You Do:

Pre-heat the oven to 350°. Get out a large rectangular roasting pan and coat with cooking spray. Place the tenderloin in the middle. Cut red potatoes in halves, then quarters and throw in a bowl. When all the potatoes are cut, toss in a little olive oil, garlic pepper, salt and paprika. Toss with your hands to coat. Put in empty areas around the tenderloin and bake for 1 hour. Meanwhile, chop the zucchini into bite-size chunks. Throw in the potatoe bowl and toss to coat with the left-over oil and spices. Place in a Pyrex pan. When the tenderloin and potatoes are halfway done, place the zucchini in with them. Take everything out when it’s finished and toss a little shredded Mozzerella on to the zucchini to melt while the tenderloin rests. Serve! This was great and we had a ton of left-overs, so I am thinking…turkey sandwich for lunch tomorrow! Yum!

Thanks for having Dinner at The Hampton’s and as always, see you around the table next time!

The Pig Has Arrived!

Part of our plan to go organic and more sustainable is by purchasing pork and beef from friends of ours who raised their own livestock. We are a small family so we order a half of each. The beef is in the fall, but our pork has arrived! We got 90 pounds of pork, in various cuts, packaged beautifully from a happy, healthy, organically raised pig for only $250…which is a years worth of pork for my little family. I feel good about our decision and am excited to try new pork recipes.

Stay tuned for new pork recipes and as some of you may have noticed, I don’t talk about using a grill…we do not currently have one, though will be investing in one soon. The summer will be full of grill seasoning, sear marks and other tasty delights from the backyard.